• 3 eggs
• 2 T grated lemon rind
• 6 T lemon juice
• 1/8 t salt
• 3/4 cup sugar
• 3/4 cup butter
• 8 tart shells, baked

Beat eggs in top of double boiler until light; stir in all of the other ingredients. Cook over hot water, stirring frequently, until it thickens enough to coat a silver spoon (about 10 minutes). Chill for 30 minutes or more; pour into tart shells and chill.